柠檬干片制作过程及贮藏期间颜色变化  

Variation of chromatism of the dry lemon slice during making process and storage

作　　者：朱春华[1] 龚琪[1] 李进学[1] 多建祖[1] 高俊燕[1] 岳建强[1] 

机构地区：[1]云南省农业科学院热带亚热带经济作物研究所,云南瑞丽678600

出　　处：《浙江农业学报》2013年第3期630-634,共5页Acta Agriculturae Zhejiangensis

基　　金：现代农业(柑橘)产业技术体系柠檬综合试验站建设专项(CARS-27);国家科技部星火计划(2010GA830004);云南省科技计划党政"一把手"科技工程项目(2008QA004);云南省德宏州柠檬产业化创新团队项目((德科创2012)001);云南省德宏州创新人才培养计划项目(德宏科技创人才2012-1-3)

摘　　要：以德宏柠檬为原料,研究不同切片厚度、不同成熟度的柠檬在干片制作及贮藏过程中颜色的变化,结果表明:柠檬切片厚度在0.3～0.4 cm时,干片颜色、得率及复水性较好。成熟度较好的柠檬在烘干过程中,褐变较严重,烘干时间较长。干片在贮藏过程中L*,b*值减小,a*值增大,成熟柠檬干片的褐变程度较未成熟柠檬干片高,成熟柠檬干片贮藏1个月时褐变程度最大,L*值为33.07,下降程度达30.31%,后期一直处于下降趋势,但下降程度不显著;未成熟柠檬干片贮藏2.5个月时,L*值下降速度较快,L*值为34.44,下降程度达38.96%。柠檬干片生产宜选用不成熟的柠檬为原料。The variation of chromatism in dry lemon slices, which have different thickness of slice and maturity during process and storage were studied. The results showed that dry lemon slices had excellent performance in color, high yield and rehydration when the thickness was 0. 3-0. 4 cm. The lemon slice with higher maturity had serious browning and longer dehydration time during drying. The L＊ value and b ＊ value of dry lemon slices declined, meanwhile, a＊ value significantly increased during storage. The browning level of the dry lemon slices with higher maturity were higher than the control. The browning level of mature dry lemon slices reached the maximum degree after stored for one month and the L＊ value was 33.07, 30. 31% lower than the initial value, afterwards, the browning level was in decline, but the decreasing degree was not significant. The L＊ value of the control decreased faster after stored for 2. 5 months, which was 34.44, 38.96% lower than the initial value. Thus, lemon fruits with lower maturity are suitable for production of dry lemon slices.

关 键 词：柠檬干片 贮藏 颜色 厚度 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]